Pumpkin Roll With Cream Cheese Filling

A pumpkin roll is a classic autumn dessert that showcases the warm flavors of pumpkin and the sweet tang of cream cheese. This dessert is both light and decadent, combining the airy texture of a spiced pumpkin cake with the rich, smooth cream cheese filling. The rolled presentation gives it an elegant touch, making it perfect for any fall gathering, from casual family dinners to festive holiday feasts. The beautiful swirl of cream cheese against the pumpkin cake is visually stunning, and each bite is a delightful balance of sweetness and spice. This recipe is surprisingly easy to make, yet always impressive to serve.

Ingredients:

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 large eggs
• 2/3 cup pumpkin purée
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract

For Dusting:

• Additional powdered sugar

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
2. Prepare the Pumpkin Cake Batter: In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate large bowl, beat the eggs, pumpkin purée, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until combined.
3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake: Once baked, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. While the cake is still warm, roll it up tightly in the towel, starting from the short end. Let the cake cool completely, rolled in the towel, for about 1 hour.
5. Make the Cream Cheese Filling: While the cake is cooling, prepare the filling. Beat the softened cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.
6. Assemble the Pumpkin Roll: Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges. Roll the cake back up without the towel.
7. Chill and Serve: Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving. When ready to serve, dust the roll with powdered sugar and slice into 1/2-inch pieces.

Enjoy the delightful blend of pumpkin and cream cheese in every bite!